Stuart'S Pozole

Name: Stuart'S Pozole
Ingredients: 2 large cans white hominy (28 oz) or four 15 oz cans; 1 1/2 pounds pork shoulder, boneless, diced; 4 cloves garlic, minced; 1-2 white onion, diced (reserve 1/4 cup for garnish); 1-2 carrots, diced (not too small); 2 bay leaves; white wine vinegar to taste; cayenne to taste; fresh ground pepper; 1 tablespoon salt; 1/4 cup lime juice; 2 quarts chicken stock; 1 pint rojo sauce; Rojo Sauce; 4 dried ancho or pasilla chilies; 1 (15 oz.) can tomatoes; 1 med. onion, cut up; 1 clove garlic, minced; 1 tsp. salt; 1/4 tsp. sugar; 1 tbsp. olive oil; 2 tbsp white wine vinegar; Cut chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Open them up as flat as you can and toast them in a dry skillet over medium heat to release the oils. Toast them for 4-5 minutes maximum. Place in bowl; cover with boiling water. Let stand 45 to 60 minutes. Drain.; Place tomatoes in blender container; cover and blend until nearly smooth. Add the drained chilies, onion, garlic, salt and sugar; cover and blend until smooth.; In 1 1/2 quart saucepan combine tomato mixture and cooking oil. Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened. Makes one pint.; Accompaniments:; 1/2 head cabbage, shredded; 2 avocado, diced; 1/2 bunch cilantro, chopped; 6-10 radishes

34 ingredients

1 steps

Ingredients

2 large cans white hominy (28 oz) or four 15 oz cans
1 1/2 pounds pork shoulder, boneless, diced
4 cloves garlic, minced
1-2 white onion, diced (reserve 1/4 cup for garnish)
1-2 carrots, diced (not too small)
2 bay leaves
white wine vinegar to taste
cayenne to taste
fresh ground pepper
1 tablespoon salt
1/4 cup lime juice
2 quarts chicken stock
1 pint rojo sauce
Rojo Sauce
4 dried ancho or pasilla chilies
1 (15 oz.) can tomatoes
1 med. onion, cut up
1 clove garlic, minced
1 tsp. salt
1/4 tsp. sugar
1 tbsp. olive oil
2 tbsp white wine vinegar
Cut chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Open them up as flat as you can and toast them in a dry skillet over medium heat to release the oils. Toast them for 4-5 minutes maximum. Place in bowl; cover with boiling water. Let stand 45 to 60 minutes. Drain.
Place tomatoes in blender container; cover and blend until nearly smooth. Add the drained chilies, onion, garlic, salt and sugar; cover and blend until smooth.
In 1 1/2 quart saucepan combine tomato mixture and cooking oil. Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened. Makes one pint.
Accompaniments:
1/2 head cabbage, shredded
2 avocado, diced
1/2 bunch cilantro, chopped
6-10 radishes
3 limes, wedged
1/4 cup diced white onion
Sour cream
Mexican oregano

Directions

1

{"0":"1) In a large (five qt) stock pot, saute the onion (all but the reserved) and carrot in a little olive oil until tender. Don't allow them to color, just soften.","2":"2) Add in pork shoulder to pot and cover completely with chicken stock. To this mixture add the garlic, salt, pepper and bay leaves. Bring to a boil and then reduce heat and simmer until pork is fall apart tender. (usually an hour or so depending on the size of the roast.","4":"3) Remove pork and let cool until easy to handle. Then shred with 2 forks leaving some large pieces as well. Set aside for later.","6":"4) To the stock, return to a simmer and add the lime juice and the Rojo Sauce until the stock takes on a rich ruby hue. At this point add in the drained hominy and return to simmer. Add a splash of vinegar at this point to taste. I usually add about a tbsp for a 5 quart pot of stock.","8":"5) When all ingredients are at a simmer, add back in the shredded pork and simmer very slowly for about 20 minutes. Taste for seasoning and add cayenne to taste.","10":"6) Ladle into large bowls leaving plenty of room for all the goodies to come. I top mine with shredded cabbage, avocado slices, diced onion, and cilantro. Then a squeeze of fresh lime - and the topper - a sprinkle of dried Mexican oregano over the top of the whole thing. Regular oregano is OK but the Mexican variety is so much tastier in this - more earthy. Add a dollop of sour cream if you like. You can also add hot chipotle sauce or hot sauce if you like a little kick."}